Instructions: Preheat oven to gas mark 4 350 degrees F (180 degrees C).

You will need a 900g loaf tin.

Cook the rice first by heating 1 dessertspoon of oil in a small saucepan and stirring in the rice to give it a light coating of oil.

Now measure 275ml of boiling water from the kettle add this to the rice along with 1 level teaspoon of salt.

Stir once put on a lid and let the rice cook for approximately 40 minutes or until all the liquid has been absorbed.

Meanwhile heat 1 tablespoon of oil in a medium sized 4 frying pan and add the celery seeds onion mushrooms carrots and soy sauce.

Mix them together and let them cook gently for about 10 minutes.

Then in a large bowl combine the cooked brown rice breadcrumbs hazelnuts sage and the vegetable mixture and mix everything thoroughly together.

Now dissolve the yeast extract in 75ml hot water and stir this into the rest of the ingredients.

Place the mixture into the loaf tin sprinkle the surface with sunflower seeds and bake in the oven for 45 minutes.

Then leave it to cool in the tin for 5 minutes before turning it out.

Serve sliced (though it will be rather crumbly) accompanied perhaps by crunchy roast potatoes steamed vegetables and a homemade Tomato sauce Can also be served cold with a Chutney and a crisp salad.

Serves 4 6 people

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